Length: 62 credits
Purpose: To provide a response to current and anticipated workforce shortage in the hospitality industry. Individuals who are interested in owning or seeking employment in managing a restaurant, bakery, or other related fields may benefit from this program. The Culinary and Hospitality Management program will prepare the student to enter the rapidly changing areas of hospitality and the challenges that are currently facing today’s hospitality industry.
Occupational Objectives: Graduates of this program may qualify for positions in restaurant management, general hospitality management, customer service, or kitchen management positions.
Potential Certification: A student may elect to take an industry-specific certification/license exam. After completion of this program, a student will be academically prepared to take the following exams:
- ServSafe Manager Certification;
- ManageFirst Program Certification in Controlling Food Service Costs;
- ManageFirst National Management Credential.
Program Learning Outcomes: A student will be able to:
- demonstrate minimum proficiency in General Education Skills which are defined as oral communication, written communication, mathematical/problem solving, scientific reasoning, information literacy and critical thinking;
- outline the decision making process for managers using various decision making techniques;
- demonstrate the ability to gather, interpret, and disseminate financial information;
- demonstrate acceptable workplace skills, attitudes, and behaviors;
- demonstrate a working knowledge of food production, and quality control practices;
- demonstrate skills to manage food service tasks and services; and
- demonstrate knowledge of food production and dining.